Chocolate Hazelnut Brownies

Let me share my absolute favorite brownie recipe that combines two incredible flavors - deep, rich chocolate and toasted hazelnuts! I discovered this combination while trying to recreate my favorite chocolate hazelnut candy in brownie form. The moment that warm, nutty aroma fills your kitchen, you'll understand why these brownies never last long in my house! I've made countless batches over the years, tweaking the recipe until it reached perfection. There's something magical about the way the Nutella melts into the batter, creating pockets of creamy chocolate-hazelnut goodness throughout.

What Makes These Special

The magic of these brownies lies in their perfect texture and layered flavors. The Nutella creates this incredibly fudgy base, while the roasted hazelnuts add wonderful crunch and a deep, toasted flavor. They're rich without being overwhelming, with that perfect crackly top that all great brownies should have. Every bite brings you a different experience - sometimes more chocolate, sometimes more hazelnut, but always perfectly balanced. The edges get slightly crispy while the center stays gloriously fudgy, creating that perfect brownie texture we all crave.

Essential Ingredients

• Quality Nutella: The real deal makes all the difference here - no store brand substitutes. Look for authentic Nutella for that perfect chocolate-hazelnut balance
• Fresh Hazelnuts: Start with raw ones you'll roast yourself. The flavor difference is incredible, and you can control the roasting level
• Dutch-Process Cocoa: Its deep, rich flavor creates the perfect chocolate base. Regular cocoa powder won't give you the same intensity
• Room Temperature Eggs: This is crucial for proper mixing and the right final texture
• Real Butter: Use unsalted so you can control the salt level. The quality of your butter affects the final taste
• Pure Vanilla Extract: It enhances all the chocolate notes and adds depth

The freshness of your ingredients really matters here, especially the hazelnuts and cocoa powder. Take a moment to smell your hazelnuts before using - if there's any rancid smell, start fresh. The same goes for your cocoa powder - it should smell rich and chocolatey. Remember, these brownies are only as good as what you put in them!

Step-by-Step Guide

Perfect Hazelnuts

Start with roasting those hazelnuts. The key is low and slow - you want to develop the flavor without burning. That kitchen towel trick really works for removing skins, but don't stress if some stay on. Keep shaking until most skins are off, then let them cool before chopping.

Smooth Batter Base

When mixing your wet ingredients, take your time. You want everything perfectly smooth before adding any dry ingredients. The Nutella should be completely incorporated with no streaks.

Gentle Folding

This is crucial - fold those dry ingredients in with a light hand. Overmixing is the enemy of good brownies! Stop as soon as you don't see any more flour streaks.

Baking Magic

Watch these carefully near the end of baking. You want that perfect moment when the top is set but the center still has some give. Remember, they'll continue cooking slightly as they cool.

Take your time with each step - rushing won't give you those perfect results we're after!

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Pro Tips

Want to know my secrets for perfect brownies? Line your pan with parchment paper with overhang for easy removal. Test for doneness by looking for that crackly top and a few moist crumbs on your toothpick - not completely clean! And let them cool completely before cutting - I know it's hard, but it's worth the wait! I always keep my knife clean between cuts by wiping it with a warm, damp cloth. This gives you those picture-perfect squares with clean edges.

Make It Your Own

These brownies welcome creative touches! Try adding a swirl of extra Nutella on top before baking, or mix in some chocolate chips for extra richness. Sometimes I'll sprinkle sea salt on top for that sweet-salty contrast. The basic recipe is so reliable, you can really let your imagination run wild! I've even tried adding espresso powder to enhance the chocolate flavor, or a splash of hazelnut liqueur for special occasions. Each variation brings something new to love about these brownies.

Storage Tips

These brownies actually get better after a day as the flavors deepen! Store them in an airtight container with wax paper between layers. For longer storage, wrap individual pieces in plastic wrap before freezing - they thaw beautifully. Just remember to bring them to room temperature before serving for the best texture. I find that storing them at room temperature keeps that perfect fudgy consistency, while refrigerating makes them denser - though some people prefer them that way!

Perfect Pairings

Serve these brownies with a cold glass of milk or hot coffee. For dessert, warm them slightly and top with vanilla ice cream and a drizzle of warm Nutella. They're perfect for bake sales, potlucks, or any time you need a chocolate-hazelnut fix! I love serving them slightly warm with a scoop of coffee ice cream - the combination is absolutely heavenly. For special occasions, I'll make a simple chocolate sauce to drizzle over top, though honestly, they're pretty perfect on their own.

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Troubleshooting

Brownies too cakey? You might have overmixed the batter. Too dense? Check your baking powder's freshness. If your hazelnuts are bitter, they might be old - always taste test before using. Remember, even imperfect brownies are still delicious! The most common issue I see is overbaking - it's better to err on the side of underdone than overdone. If your brownies crack too much on top, try reducing your oven temperature slightly next time.

Frequently Asked Questions

→ Why do you tent the brownies with foil?

Tenting with foil prevents the top from getting too dark while allowing the center to finish baking. This ensures even cooking throughout the brownies.

→ Can I skip toasting the hazelnuts?

Toasting the hazelnuts brings out their flavor and makes them crunchier. While you can skip this step, the brownies won't have the same depth of flavor.

→ How should I store these brownies?

Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

→ Why use parchment paper with overhang?

The parchment overhang acts as handles to easily lift the brownies out of the pan. This makes cutting them much easier and neater.

→ Can I use milk chocolate instead of semisweet?

While you can use milk chocolate, semisweet provides a better balance with the sweet Nutella. The brownies might be too sweet with milk chocolate.